Super Low-Fat Tomato Souce

Ingredients:
1 33 1/3-oz. can plum tomatoes, undrained
1 small onion, peeled and diced (1/2 cup)
1-2 cloves garlic, finely chopped
1 tsp. dried basil
1/4-1/2 tsp. hot red pepper flakes
Salt to taste

Method:
Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in a 2-quart saucepan and heat to boiling.
Reduce heat and simmer until the liquid is reduced by half, approximately 10-20 minutes. In a food processor or blender, puree small quantities of the sauce to desired consistency, using 3 to 4 quick on-off motions for a chunky sauce, longer for a smoother sauce.
When pasta is done, drain. Pour sauce over pasta and serve immediately.

Source: ilovepasta.org

Pasta Salad with Pesto

INGREDIENTS:
3/4 lb. pasta, cooked al dente (lg. curly type)
3/8 c. mayonnaise
1 lb. frozen peas, thawed & drained
4 oz. Swiss cheese, cut into julienne strips
4 oz. salami, cut into julienne strips
1 lb. pesto sauce (recipe follows)
Kosher salt & black pepper to taste

PESTO SAUCE:
5 oz. spinach, fresh, stems removed
3/4 oz. parsley, fresh, stems removed
1/2 c. basil, dry
1 1/2 oz. Parmesan, shredded
2 cloves garlic
1 oz. walnuts
1 tbsp. Kosher salt
1/2 tsp. black pepper
1/8 tsp. fennel seed
2 1/2 oz. tuna, drained
1 1/2 strips anchovies
1 3/4 c. olive oil
3/4 c. salad oil

METHOD:
SALAD: Cook noodles 10 to 12 minutes until al dente. Taste often to be sure noodles do not overcook. Drain. Blanch with cold water to stop cooking process. Place pasta, peas, Swiss and salami in large bowl. Coat salad with mayonnaise. Then, add pesto sauce and stir until coated. Season to taste with salt and pepper. Garnish salad with thinly sliced roasted red bell pepper.

PESTO SAUCE: Put spinach, parsley and basil in processor. Process 3 to 5 minutes until consistency is like paste. Add Parmesan, garlic, walnuts, salt and pepper, fennel, tuna and anchovies. Process 1 more minute. Slowly pour in olive oil through feed tube while process is running. Next drizzle in salad oil. Process 1 more minute until smooth and thick.

NOTE:
This recipe takes some preparation and requires some not so common ingredients but it’s well worth the effort.

Source: allpastarecipes.com

Sicilian Pasta Pesto Salad

INGREDIENTS:
2 lbs. ziti, penne, or other pasta, cooked
Pesto Sauce:
2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste

METHOD:
Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.
Can also be served at room temperature.

Source: allpastarecipes.com

Homemade Bolognese

INGREDIENTS:
3 pounds ground beef
3 tablespoons curing salt
1 cup water
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons liquid smoke flavoring

METHOD:
In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.

Source: allpastarecipes.com